Home made Irish cream

By Anna Olson
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A helpful hit to keep in mind when making this recipe: While Irish whiskey is the standard alcohol of choice for this recipe, you can use brandy or other spirits in its place (or use up to 50% of the measure of a flavoured spirit like Calvados, Frangelico or Amaretto).  You can also tailor the flavouring by adding ingredients like finely grated orange zest, extra cinnamon, mint leaves or peppermint extract or almond extract.

SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 1 cup half-and-half cream (10% fat)
  • 1 cinnamon stick
  • 1 oz dark couverture (baking chocolate), chopped
  • 1 teaspoon instant coffee powder
  • 1 teaspoon vanilla extract
  • 1 tin (300 mL) sweetened condensed milk
  • 1 cup Irish whisky

Directions

  1. Have ready enough mason jars with sealable lids, or smaller bottles with caps or stoppers, to hold 3 ½ cups (825 mL).
  2. Heat the cream over medium heat with the cinnamon stick, until it is just below a simmer. Add the chocolate and whisk until it has fully melted into the cream. Whisk in the instant coffee and vanilla.
  3. Remove the pan from the heat and let the cream mixture cool for about 15 minutes (this allows the cinnamon to infuse a little more). Whisk in the condensed milk and whiskey.
  4. Pour the Irish cream into the jars or bottles and refrigerate. Serve over ice.

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